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Trendy carbohydrate-free noodles are in demand like never before. The Far Eastern konjac root is the origin of this food trend!
What are Shirataki noodles?
The carbohydrate-free noodles are better known under the names Shirataki noodles or Konjac noodles. They are 100% plant-based and come from the root of the devil's tongue. This plant, found in East Asia, is an edible plant and is used for many dishes. Konjac flour is then made from the root (konjac root). Konjac flour is the basic ingredient for all konjac products. [asin=B01LTICQY4]
What is so special about Konjac?
The special thing about the konjac root is the ingredient glucomannan , which has the highest water-binding capacity factor in the plant world. Simply put, this means that it can absorb up to 50 times its own weight in liquid . This causes this substance to swell and creates a pleasant feeling of fullness. Because of this property, konjac dishes are featured on many diet plans . In addition, a konjac dish can score with valuable ingredients such as manganese and iron. However, shirataki products contain little protein, vitamins, fats or other nutrients . These are then added to the dish by means of suitable sauces or other side dishes.
What do Shirataki noodles taste like?
In general, shirataki products have little flavor. Since the products are largely made up of water (approx. 98%) and the konjac root only has a very faint taste of its own, konjac dishes need to be served with a spicier sauce or more spices. The key here is also the spicy sauce. You can choose to use more tomato paste, depending on how spicy you want the tomato sauce to be.
These Shirataki noodles are particularly popular with our readers! [Amazon]
Tip 1: Cleaning Konjac Products from the Smell
The smell of konjac products may seem unpleasant to some people. It is simply the liquid in which the noodles are located. It consists of water and preservatives. Before preparing, you need to briefly rinse the konjac products with cold water. If there is still a smell, then boil the noodles for about 1 minute in water with a spoon of vinegar.
Tip 2: Watch Out for the Water Content
Since the noodles are usually made up of up to 98% water, they should not be browned for too long. This will cause the water to evaporate and the noodles can become harder and tougher. Since the noodles only need to be cooked or fried briefly, it is enough to take them off the stovetop after 3 minutes.
Tip 3: Buy Shirataki Products Online
We often use Shirataki products* and they are very popular with our readers.
Tip 4: Konjac Noodles Hardly Take on Flavor
Shirataki products are mostly made up of water. They also don't take on sauce during cooking. The flavor carrier of the dishes will ultimately be the sauce. Konjac products also have little flavor of their own. Spicy sauces are therefore best suited to make the dish taste delicious.
Tip 5: Konjac Noodles with Plenty of Vegetables and Meat
If you cook konjac products with plenty of vegetables and healthy lean meat, it will make you full and is also very healthy. We recommend using shirataki noodles either as a spaghetti substitute or in stews and soups.
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